Pani Poori Chana Masala Chaat

Ingredients

Pani poori shells or Tostadas
Chana Masala
Yogurt (plain), lightly mixed with a pinch of salt 
Tamarind Chutney
Cilantro chutney, recipe below
Chaat Masala, optional

Optional garnishes:

Green chillies, chopped (could use thinly sliced)
Red onions, chopped
Sev or bhujia (optional)
Cilantro

Directions

This dish needs to be assembled just before eating. You can prep all the ingredients beforehand though. Just think you are making a platter of loaded nachos.

1. Make Chana Masala. (Make on the drier side, do not add too much water)

2. Arrange a single layer of the tostadas on a platter or plate.

3. Top with Chana masala (as you would make nachos). 

4. Spoon on a generous amount of yogurt

5. Add dollops of Cilantro chutney 

6. Tamarind chutney.

7. Sprinkle some chaat masala if using. 

8. Garnish with sev in the end and serve immediately 

If you want to go the whole way make some delicious Cilantro chutney:

1. 1 bunch cilantro, washed and roughly chopped 

2. 1- 3 hot green chilli peppers (such as Serrano or Thai), roughly chopped 

3. ½ teaspoon sugar 

4. ½ inch  fresh ginger, peeled and chopped

5. 1-3 tsp lime or lemon juice (to taste)

6. ½ tsp roasted and ground cumin (optional) 

7. Salt to taste

Blend all the ingredients of the chutney in a blender and if not in a food processor with a as little water as needed for blending.  In India they make it in a ‘sil batta’ with no water at all!